Sometimes the best things in life are complete accidents. And sometimes, when random inspiration hits at the exact same time, amazing things come to be.

That is exactly what happened the day I dreamed up these cucumber salmon bites! Everything came together at just the right moment in time to make for a delicious lunch. We had been having a spell of bad luck with things in the house, so our grocery situation was pretty low. It was the kind of week where everyone fends for themselves and meals get creative. On this particular day, I took a salmon patty and cucumber to work thinking that it would pair nicely with the blackberry serrano yoghurt I already had there. What I wasn’t expecting was just how well it did pair – all the flavors perfectly complementing each other! The flirting of the sweet and spicy across my tongue followed by the refreshing cucumber and perfectly juicy salmon. I instantly knew I had a keeper!

What takes these cucumber salmon bites from good, to stop-the-train-awesome is the yoghurt. Such a simple addition, but real game changer. If you have never had Noosa yoghurt, then you need to stop whatever you are doing and go find some! Noosa is based outside of my hometown in Colorado and they take yoghurt to a whole new level! They use whole milk, honey and a fresh fruit puree to create a palate of flavors that will leave you wanting more. I have yet to try one where I didn’t have to physically force myself to stop eating it so there would be some for later. And the “sweet heat” of the black berry serrano is no different! The flavors are balanced perfectly and complement the salmon like they were made for it. I bet you can’t eat just one! But then, who really wants to only eat one?!

This a quick and easy recipe that can be whipped up in minutes. The flavors perfectly complement each other and will liven up any party.

5 minPrep Time

12 minCook Time

17 minTotal Time

Save Recipe

Print Recipe

Ingredients

8oz tub Blackberry Serrano Noosa Youghurt

1 cucumber, sliced

4-6 oz salmon

olive oil

salt

pepper

garlic

Instructions

To cook the salmon, preheat the oven to 425 F and line a baking sheet with parchment paper.

Pat the salmon dry then drizzle a small amount of olive oil over it and season it generously with salt, pepper and garlic - rubbing it in to ensure it is evenly coated.

Place the salmon skin side down in the center of the baking sheet.

Roasting times will vary based on the thickness of the fillet. Looking at the thickest part, roast it for 4-6 minutes for each half inch of salmon. 4 minutes will have it a little rare in middle and 6 will have it well cooked. You will know it is done when it can be easily flaked with a fork.

Remove the salmon and allow it to fully cool.

Slice the cucumber into even width discs, about 1/4" wide. Lay them out on a large plate.

Stir the Noosa to fully incorporate the fruit puree

Put Noosa on each cucumber disk - use enough to cover it, but not so much that it will overflow the edges when you add the salmon

Once the salmon has completely cooled, flake it with a fork.

Top each cucumber with a small about of salmon and serve immediately.

Recipe Type: Appetizer

Notes

*Try adding dill to the salmon to give it another layer of flavor
*If you can't find Blackberry Serrano Noosa, then try substituting brie cheese with a sweet and spicy jam